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Author: John Hartley
Publisher: Pen and Sword
ISBN: 1473827450
Category : History
Languages : en
Pages : 378
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Book Description
Napoleon Bonaparte is often credited with saying that 'an army marches on its stomach'. A hundred years after his time, the soldiers of the Great War would do little marching. Instead, they would fight their battles from cold, muddy trenches, looking out across No Man's Land towards another set of trenches that housed the enemy. It is one of the remarkable successes of the war that they rarely went hungry.??During the war, the army grew from its peace-time numbers of 250,000 to well over 3 million. They needed three meals a day and, using the men's own letters and diaries, John Hartley tells the story of the food they ate, how it got to them in those trenches and what they thought of it. It's the story of eating bully beef and army 'dog biscuits' under fire and it's the story of the enjoyment of food parcels from home or eating egg and chips in a caf_ on a rare off-duty evening. It's also the story of the lives of loved ones at home _ how they coped with rationing and how women changed their place in society, taking on jobs previously held by men, many working as farm labourers in the Women's Land Army. This is a book which will appeal to food lovers as well as those with an interest in military and social history.
Author: John Hartley
Publisher: Pen and Sword
ISBN: 1473827450
Category : History
Languages : en
Pages : 378
Get Book
Book Description
Napoleon Bonaparte is often credited with saying that 'an army marches on its stomach'. A hundred years after his time, the soldiers of the Great War would do little marching. Instead, they would fight their battles from cold, muddy trenches, looking out across No Man's Land towards another set of trenches that housed the enemy. It is one of the remarkable successes of the war that they rarely went hungry.??During the war, the army grew from its peace-time numbers of 250,000 to well over 3 million. They needed three meals a day and, using the men's own letters and diaries, John Hartley tells the story of the food they ate, how it got to them in those trenches and what they thought of it. It's the story of eating bully beef and army 'dog biscuits' under fire and it's the story of the enjoyment of food parcels from home or eating egg and chips in a caf_ on a rare off-duty evening. It's also the story of the lives of loved ones at home _ how they coped with rationing and how women changed their place in society, taking on jobs previously held by men, many working as farm labourers in the Women's Land Army. This is a book which will appeal to food lovers as well as those with an interest in military and social history.
Author: John Hartley
Publisher: Pen and Sword
ISBN: 1473854806
Category : History
Languages : en
Pages : 425
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Book Description
A “well-researched, well-written, humorous and engaging” exploration of soldiers’ rations during World War I (Destructive Music). Napoleon Bonaparte is often credited with saying that “an army marches on its stomach.” A hundred years after his time, the soldiers of the Great War would do little marching. Instead, they would fight their battles from cold, muddy trenches, looking out across No Man’s Land towards another set of trenches that housed the enemy. It is one of the remarkable successes of the war that they rarely went hungry. During the war, the army grew from its peacetime numbers of 250,000 to well over 3 million. They needed three meals a day and, using the men’s own letters and diaries, John Hartley tells the story of the food they ate, how it got to them in those trenches and what they thought of it. It’s the story of eating bully beef and army “dog biscuits” under fire and it’s the story of the enjoyment of food parcels from home or eating egg and chips in a café on a rare off-duty evening. It’s also the story of the lives of loved ones at home—how they coped with rationing and how women changed their place in society, taking on jobs previously held by men, many working as farm laborers in the Women’s Land Army. This is a book which will appeal to food lovers as well as those with an interest in military and social history.
Author: Graham Wilson
Publisher: Simon and Schuster
ISBN: 1921941618
Category : History
Languages : en
Pages : 448
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Book Description
The Australian Imperial Force, first raised in 1914 for overseas war service, became better known by its initials - the "AIF". There was a distinct character to those who enlisted in the earliest months and who were destined to fight on Gallipoli. During the war the AIF took its place among the great armies of the world, on some of history's oldest battlefields. The Australians would attack at the Dardanelles, enter Jerusalem and Damascus, defend Amiens and Ypres, and swagger through the streets of Cairo, Paris, and London, with their distinctive slouch hats and comparative wealth of six shillings per day. However, the legend of the AIF is shrouded in myth and mystery. Was Beersheba the last great cavalry charge in history? Did the AIF storm the red light district of Cairo and burn it to ground while fighting running battles with the military police? Was the AIF the only all-volunteer army of World War I? Graham Wilson's Bully Beef and Balderdash shines an unforgiving light on these and other well-known myths of the AIF in World War I, arguing that these spectacular legends simply serve to diminish the hard-won reputation of the AIF as a fighting force. Graham Wilson mounts his own campaign to rehabilitate the historical reputation of the force and to demonstrate that misleading and inaccurate embellishment does nothing but hide the true story of Australia's World War I fighting army. Bully Beef and Balderdash deliberately tilts at some well-loved windmills and, for those who cherish the mythical story of the AIF, this will not be comfortable reading. Yet, given the extraordinary truth of the AIF's history, it is certainly compelling reading.
Author: Peter Hart
Publisher: Pen and Sword
ISBN: 1848844034
Category : History
Languages : en
Pages : 223
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Book Description
The Second World War is vanishing into the pages of history. The veterans were once all around us, but their numbers are fast diminishing. While still in their prime many recorded their memories with Peter Hart for the Imperial War Museum. As these old soldiers now fade away their voices from the front are still strong with a rare power to bring the horrors of war back to vivid life. The South Notts Hussars were the pride of Nottingham. A territorial artillery unit made up of a strange mixture of miners from Hucknall, the clerical classes working in Nottingham and some of the richest families in Nottinghamshire. They went to war as a widely disparate group. Their service in North Africa was dramatic in the extreme. Trapped in Tobruk for six months their 25-pounder guns helped keep Rommel's panzers at bay. By the time they moved forward to take up their positions at Knightsbridge in the Gazala Lines in the Spring of 1942 they had been welded into a real band of brothers proud of their proven fighting ability. Caught without infantry or tank support in the Cauldron they were ordered to fight to the last round. This is their story.
Author: Lizzie Collingham
Publisher: Random House
ISBN: 1473573467
Category : History
Languages : en
Pages : 320
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Book Description
Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.
Author: Ilana R Bet-El
Publisher: The History Press
ISBN: 0752499939
Category : History
Languages : en
Pages : 228
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Book Description
Drawing on diaries, letters and personal accounts from British conscripts who served on the Western Front in the latter half of the Great War, this is the first book to explore the contribution they made to the war effort. By the end of the war more than 2.5 million men had been conscripted, but their memory has not lived on; they are the lost legions of the First World War. Here, at last, their story is told: the story of ordinary men, from manual workers to clerks and solicitors, who became soldiers, fought and - for those who survived - went home. In this ground breaking work, Ilana Bet-El explains their absence from the imagery of the war. She reconstructs the daily life of soldiers on the Western Front as we are told, in the conscripts' own words, of the grim reality of dirt and lice and hunger, the mysteries of army pay and military discipline, and the joys of leave and cigarettes. It is a compelling journey back in time, which restores these men to the public image of the Great War by rediscovering the 'forgotten memory' of Britain's conscript army.
Author: Alan Weeks
Publisher: The History Press
ISBN: 0752475827
Category : History
Languages : en
Pages : 119
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Book Description
It is said that 'an army marches on its stomach', but histories of the First World War usually concentrate on its political and military aspects. The gargantuan task of keeping the British Expeditionary Force fed and watered is often overlooked, yet without adequate provision the soldiers would never have been able to fight. Tommy couldn't get enough tea, rum or fags, yet his commanders sent him bully beef and dog biscuits. But it was amazing how 2 million men did not usually go short of nourishment, although parcels from home, canteens and estaminets had a lot to do with that. Incredibly, Tommy could be in a civilised town supping beer, wine, egg and chps, and a few hours later making do with bully beef in a water-filled trench. Alan Weeks examines how the army got its food and drink and what it was like.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 64
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Book Description
Established in 1911, The Rotarian is the official magazine of Rotary International and is circulated worldwide. Each issue contains feature articles, columns, and departments about, or of interest to, Rotarians. Seventeen Nobel Prize winners and 19 Pulitzer Prize winners – from Mahatma Ghandi to Kurt Vonnegut Jr. – have written for the magazine.
Author: Alan Weeks
Publisher: The History Press
ISBN: 0750958847
Category : History
Languages : en
Pages : 144
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Book Description
British military labour during the First World War developed from an ad hoc arrangement in 1914 into a corps some 400,000 strong, supported by as many as a million dominion and foreign workers by 1918. Records of this contribution to victory are extremely rare. George Weeks wrote down his experience on squares of wallpaper – always a practical man. And what a record it is. The Somme, Passchendaele and the Messines Ridge all feature in George’s calm description of his extraordinary experiences. He camped in ‘the vast graveyard of Cambrai’, he cut down an entire forest for duckboards, and he mended the aircraft of Captain Ball VC with dope and linen!With the corps working on the front lines and often under fire, this truly was ‘dangerous work’.
Author: Anthony Clayton
Publisher: Helion and Company
ISBN: 1910294284
Category : History
Languages : en
Pages : 119
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Book Description
An Army marches on its stomach, observed Napoleon, a hundred and fifty years later General Rommel remarked that the British should always be attacked before soldiers had had an early morning cup of tea. This book, written to raise money for the Army Benevolent Fund and with a Foreword by General Lord Dannatt, sets out the human story of the food and "brew-ups" of the front-line soldier from the Boer War to Helmand. Throughout, the importance of the provision of food, or even a simple mug of tea, for morale and unit fellowship as well as for the need of the calories required for battle is highlighted with many examples over the century. For many, until 1942, the basis of food was "bully beef" and hard biscuit, supplemented by whatever could be found locally, all adequate but monotonous. Sometimes supply failed, on occasions water also. The extremes of hardship being when regiments were besieged, as in Ladysmith in the Boer War and Kut el-Amara in Iraq in the 1914-18 war. At Kut soldiers had, at best, hedgehogs or birds fried in axle-grease with local vegetation. On the Western Front the Retreat from Mons in August 1914 was almost as severe. The transport of food is as interesting a story as the food itself, ranging from oxen, horses, mules, camels, even reindeer and elephants to motor transport and aircraft in different theatres at different times. The first airdrop of food, not very successful, was in fact at Kut el-Amara in 1916. The inter-war years experiences of mountaineers and polar explorers, supplemented by academic diet studies of the unemployed in London and North England led to the introduction of the varied composite, or 'compo' rations, marking an enormous improvement in soldiers' food, an improvement commented upon by the bully beef and biscuits-fed 8th Army advancing into Tunisia from Libya on meeting the 1st Army which had landed in Algeria with tins of compo. The Italian campaigns of 1943-45, especially the Salerno and Anzio landings and the battle for Monte Cassino, presented particular difficulties. At Cassino food reached forward units on mules with Basuto muleteers and Indian porters for the last stage to men in ground holes or scrapes. Soldiers landing in Normandy and fighting on into Germany were generally well fed even during a hard 1944-45 winter. The worst suffering, though, fell on soldiers in the Burma campaign, especially in the Chindit columns. In one unit, the only food available at one time was the chaplain's store of Communion wafers. Many men died unnecessarily from the results of poor feeding. In the end of empire colonial campaigns soldiers were generally well fed even if the food was monotonous. Units in the Korean War experienced difficulties at the onset; in the Borneo jungle campaigns of the 1960s the problem was not so much the provision of food for patrols as how to eat it without the smell of the food and refuse from the packs giving positions away. For the Falklands War special cold weather compo had to be provided and was eaten on the long 'yomps' or 'tabs' marches. The soldier on the streets of Northern Ireland often lived on egg "banjo" sandwiches but real hardship was suffered by one Welsh battalion besieged by the Serbs in Gorazde during the Bosnia operations when Vitamin C deficiency led to scurvy. The book ends with food supply, often based on whole or part swapping with American military food (usually below British standards) in the Iraq operations and in Afghanistan. An appendix sets out the contents of a typical box of rations issued to a soldier in Helmand in 2011, very generous in quantity and easily prepared. One side of the box carries a stern message to the effect that a soldier must consume the entire contents in order to maintain full fighting efficiency. Such injunctions were not marked on the boxes of food sent forward to the troops in the Boer War; there the boxes were stamped with the initials of the Senior Catering Office Field Force. "Scoffs here at last." The work has been compiled from documents in the Royal Logistic Corps Museum at Deepcut, from memoirs, letters and interviews, and from the superb collection of regimental histories in the library of the Royal Military Academy Sandhurst. All royalties due to the author for this book will be sent to the Army Benevolent Fund, The Soldiers' Charity.
